Place broth in a large soup pot. Add red potatoes, onion, parsley, garlic, celery and carrot if desired. Broth should barley cover vegetables. Cook until vegetables are tender and potatoes are translucent and falling apart. Blend with hand mixer. Add cream and cheese and blend again until nice and thick. Should be super creamy without using any thickener.

Have fun with the garnishes—extra cheese, sour cream, bacon, garlic salt, green onions, or even some cooked potatoes reserved before mixing.